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Low Carb Cauliflower "Potato" Salad


4 quarts water

2 tbsp salt

1 head cauliflower, cut into bite-sized pieces

2 hard-boiled eggs, diced

3 slices cooked bacon, crumbled

1 c mayonnaise

½ c thinly sliced celery

4 tbsp minced onion (optional)

3 tbsp minced sweet pickles

1 tsp spicy mustard, or to taste

⅛ tsp ground turmeric

salt and ground black pepper to taste


* Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil.

*Allow the Cauliflower 3 minutes to cook before removing from heat and draining.

* Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.

* While the freezing is taking place you can combine mustard, mayonnaise, bacon, celery, onion, pickles, and turmeric in a large bowl.

*Add in the eggs and cooled cauliflower and toss to mix. Add in the salt and pepper and season to taste.

Serve and Enjoy!

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